4 meilleures offres (chef de cuisine, acheson, ab) (à pourvoir)

First Cook
The Derrick Golf and Winter Club —Edmonton, AB
- De 22 $ à 24 $ de l’heure
- Temps partiel
- Service à la clientèle
- Restaurant
- Restauration
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Chef De Cuisine
Earls Edmonton Tin Palace —Edmonton, AB
- De 60 000 $ à 80 000 $ par an
- Temps plein
- Restaurant
- Compétences en communication
Chef De Cuisine - Venues (Full Time)
FAIRMONT —Edmonton, AB
- De 59 000 $ à 85 500 $ par an
- Temps plein
- Hôtel
- Sens de l'organisation
- Leadership
- Assurance Dentaire
- Assurance Vision
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Executive Sous Chef (Rogers Place)
Compass Canada Support Services Ltd —Edmonton, AB
- Fins de semaine au besoin
- Hôtel
- Leadership
- Hôtellerie
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Chef de Partie / Kitchen Leadership - JOEY Mayfield
JOEY Restaurants —Edmonton, AB
Recruiting & Referral bonus program incentives. A passion for culinary and creating world-class experiences. JOEY Restaurants provides reasonable accommodations…
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Line Cook/Prep Cook
Pür & Simple Breakfast Lunch - Restaurant Chain —Sherwood Park, AB
PUR & SIMPLE in Edmonton,AB - A breakfast restaurant is looking for dynamic people to prepare and cook our food to our valued customers.
De 15 $ à 16 $ de l’heure
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Chef de Cuisine
Beertown Public House Barrie —Barrie, ON
Manage full culinary program including prep, par levels, weekly inventory and ordering to par levels ensuring there is never a shortage of product.
De 70 000 $ à 107 900 $ par an
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Chef de cuisine
Confidential —Toronto, ON
As a CDC, you will oversee food preparation, ensure food safety standards, and manage kitchen staff to deliver a memorable dining experience for our guests.
De 90 000 $ à 100 000 $ par an
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2 h

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : chef de cuisine (acheson, ab)

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First Cook

The Derrick Golf and Winter Club
Edmonton, AB

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Détails du poste

Temps partiel

Compétences

Service à la clientèle
Restauration
Compétences en communication

Description complète du poste

Job Summary

Reporting to the Executive Chef, Chef De Cuisine, Sous Chef, Culinary Supervisor, the First Cook’s responsibilities, and essential job functions include but are not limited to the following:

Duties and Responsibilities

Maintain an exceptional understanding of standards, expectations, and menu item specifications.
Work in a hands-on functional role focused on a specific line cooking station.
Perform an influential & standard setting role on the kitchen team assisting the supervisory team in achieving excellence in food quality & consistency.
Perform an influential & standard setting role on the kitchen team in achieving the team training and developmental goals set but the supervisory team.
Actively fulfill a supervisory role working under the Culinary Supervisors, & Sous Chef’s as designated by the Chef de Cuisine & Executive Chef.
Consistently offer professional, friendly & proactive guest service while supporting fellow colleagues
Actively participate and support Sous Chef and Chef de Cuisine in daily shift briefings to BOH colleagues
Liaise daily with all F&B Managers to keep open lines of communication regarding feedback.
Have full knowledge of all daily features, promotions & food and beverage programing.
Assist Culinary Supervisor, Sous Chef & Chef de Cuisine with ensuring staffing and productivity guidelines are achieved to ensure efficient execution of all tasks.
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment, storage areas, walk in coolers, & freezers.
Follow kitchen policies, procedures, and service standards.
Create, maintain, and follow, and ensure compliance amongst all BOH Team members with respect to Food Safety and Sanitation including appropriate log keeping.
In the periods of reduced business levels or to facilitate team member development the 1st Cook may be assigned to duties or tasks in support of the banqueting operations.
Other duties as assigned.

Working Environment

Work is primarily in a busy restaurant environment.
Advanced customer service skills and the ability to adhere and enforce all operations procedures amongst all BOH employees.
Ability to work holidays, weekends, and evenings + events and any other times as required as per business flow and needs.

Education and Experience

High volume short order restaurant experience required.
Journeyman’s papers or international equivalent is an asset.
Diploma Certification in a Culinary discipline an asset.
Strong interpersonal skills, adaptability skills, & problem-solving abilities.
Highly responsible & reliable.
Ability to work well under pressure in a fast-paced environment.
Ability to work cohesively with fellow colleagues as part of a team.
Ability to focus attention on guest needs, always remaining calm and courteous.
3+ years of direct hands-on experience.

Skills and Knowledge

Solid written and verbal communication skills.
Ability to work well under pressure in a fast-paced environment.
A passion for process improvement, great problem solving and decision-making abilities.
Ability to work cohesively with fellow colleagues as part of a team.
Ability to focus attention on guest needs, always remaining calm and courteous.
Proficient with computers.

Why Work with us

Staff meals
Competitive wages
Training & Development
Comprehensive Benefits Package
Pro Shop Discounts
Diverse and Welcoming Work Culture

Learn more about us by visiting - https://www.derrickclub.com/Our_Club/Testimonials
#INDHP

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chef de cuisine emplois - acheson, ab

First Cook

Chef De Cuisine

Chef De Cuisine - Venues (Full Time)

Executive Sous Chef (Rogers Place)

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : chef de cuisine (acheson, ab)

Job Summary

Duties and Responsibilities

Working Environment

Education and Experience

Skills and Knowledge

Why Work with us

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